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You are here: Home / Main Course Recipes / Garlic Roasted Tomato Red Lentil Pasta with Arugula and Toasted Pine Nuts

Garlic Roasted Tomato Red Lentil Pasta with Arugula and Toasted Pine Nuts

May 8, 2019 By Spices in My DNA 2 Comments

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This Garlic Roasted Tomato Red Lentil Pasta with Arugula and Toasted Pine Nuts is a simple and delicious weeknight dinner, packed with tons of veggies and greens! It’s tossed with an incredible garlic oil, burst roasted tomatoes, summer squash, peppery arugula, toasted pine nuts, and parmesan cheese. I love using lentil pasta for a little extra fiber and protein!

Overhead shot of a bowl of pasta filled with roasted tomatoes, summer squash, arugula, and parmesan cheese

I have the best weeknight dinner for you guys! In the form of the most delicious, garlic-infused oil filled, burst roasted tomato filled, arugula filled, toasted pine nut filled, parm filled pasta! I mean, how can you go wrong with that lineup? And we’ve also got sweet, caramelized, roasted summer squash in that mix. I mean…..it’s amazing.

Overhead shot of a bowl of pasta filled with roasted tomatoes, summer squash, arugula, and parmesan cheese with a large silver utensil in the bowl

I’ve never met a pasta I didn’t like. Pasta probably made up 85% of my diet growing up. No joke. I’d eat it as an afternoon snack after school, for dinner, and any time of day, really. As I got older, I realized I can’t survive off of only white carbs and marinara, SO, I had to come up with other alternatives that still gave me my pasta fix!

Let’s be real – I still eat regular pasta (the good ol, white pasta because nothing beats it in my opinion), but I often make lentil or chickpea pasta, zoodles, or other vegetable noodles, because I don’t feel as weighed down after eating it, and I love getting the extra protein and fiber that those options offer.

And that beings me to this red lentil pasta! I get this variety at Trader Joe’s, and it’s actually my favorite lentil/chickpea/legume-based pasta that I’ve ever tried! To me, it’s really so similar to the real deal. I love it!

Overhead close up shot of a rimmed baking sheet filled with burst roasted tomatoes and summer squash

And one of my favorite ways to make pasta once the tomatoes start getting better and more in season, is to roast them in the oven with lots of garlic and olive oil. It’s pretty much the best thing ever.

The tomatoes get all sweet and burst and roasted, and the garlic gets all caramelized and sweet too.

And I pretty much just want to live in that pan. I also added some yellow squash to the mix for a little extra veg! So good.

Overhead shot of a bowl of pasta being tossed with arugula

While the pasta and veggies are still warm, I toss in the arugula so that it gets slightly wilted and kind of “melts” into all of the other ingredients. I love the peppery bite it adds and I’m always up for adding more greens to anything.

And when everything mixes with the garlic infused oil, it’s pretty much magic.

45 degree angle shot of a bowl of pasta filled with roasted tomatoes, summer squash, arugula, and parmesan cheese

This pasta would actually be really delicious cold or room temp too. It could definitely be a cold pasta salad to bring to potlucks and BBQ’s this summer! It’s really just as delicious at room temp! And you don’t have to worry about anything spoiling!

Overhead close up shot of a bowl of pasta filled with roasted tomatoes, summer squash, arugula, and parmesan cheese

The toasted pine nuts are SO good in this, and it kind of makes the whole thing taste pesto-y because of the fresh basil too! I love adding whole basil leaves to this pasta too because I can’t get enough of it. This pasta screeeeams summer.

And I also love it because it’s crazy easy and comes together in no time. I’ve also added grilled shrimp to it and that was incredible! It would work with pretty much any protein you wanted to add! Salmon or chicken would be delish too.

Overhead close up shot of a bowl of pasta filled with roasted tomatoes, summer squash, arugula, and parmesan cheese

Basically all I want to eat forever.

Overhead shot of a bowl of pasta filled with roasted tomatoes, summer squash, arugula, and parmesan cheese
Print

Garlic Roasted Tomato Red Lentil Pasta with Arugula and Toasted Pine Nuts

This Garlic Roasted Tomato Red Lentil Pasta with Arugula and Toasted Pine Nuts is a simple and delicious weeknight dinner, packed with tons of veggies and greens! It's tossed with an incredible garlic oil, burst roasted tomatoes, summer squash, peppery arugula, toasted pine nuts, and parmesan cheese. I love using lentil pasta for a little extra fiber and protein!

Course Main, Main Course, Pasta, Side Dish
Cuisine Vegan Friendly, Vegetarian
Keyword easy pasta recipe, easy vegetarian pasta, garlic roasted tomato pasta, healthy vegan pasta, pasta with pine nuts, pasta with summer squash, red lentil pasta recipe, summer pasta, weeknight pasta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 -4
Author Molly | Spices in My DNA

Ingredients

For the garlic roasted tomatoes and squash

  • 2 cups cherry tomatoes
  • 1 medium yellow squash, diced into 1/2'' pieces
  • 3 cloves garlic, finely chopped
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the pasta

  • 12 ounces red lentil pasta*
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 2 cups baby arugula
  • 1/3 cup pine nuts, toasted
  • 1/3 cup torn fresh basil leaves, plus extra basil leaves for serving
  • 1/2 cup freshly grated parmesan cheese, plus extra for serving
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400℉. Line a rimmed baking sheet with parchment. Place the tomatoes, squash, and garlic on the baking sheet and toss to coat with the olive oil, salt, and pepper. Roast for 15-20 minutes, stirring once or twice during baking, until tomatoes have burst and are golden on the edges.

  2. Bring a large pot of water to a boil for the pasta. Season liberally with salt. Cook pasta according to package directions. While tomatoes and squash are roasting, and water is coming to a boil, make the garlic oil.

  3. Heat olive oil in a small saucepan or skillet over medium heat. Add the garlic and sauté for a minute or so, or until garlic is fragrant and very lightly brown on the edges (it will burn quickly so watch carefully!). Remove from heat immediately and pour into a small bowl to stop cooking.

  4. Once pasta is finished cooking, drain and place back into the pot or a large bowl. Add the roasted tomatoes and squash, arugula, toasted pine nuts, basil, grated parm, garlic oil, a couple big pinches of salt and freshly cracked pepper, and toss to combine. Season to taste with additional salt and pepper if desired, and serve with extra parmesan and basil leaves on top. 

Recipe Notes

*I love the red lentil pasta from Trader Joe's - it's called "Trader Joe's Organic Red Lentil Sedanini", but any pasta will work here!

Overhead shot of a bowl of pasta filled with roasted tomatoes, summer squash, arugula, and parmesan cheese with two large silver utensils in the bowl

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Filed Under: Clean Eats, Main Course Recipes, Pasta Tagged With: basil, dinner, easy dinner, healthy pasta, legume pasta, lentil pasta, pasta, roasted tomatoes, summer pasta, toasted pine nuts, vegan, vegetarian

Previous Post: « Blackberry Feta Crispy Quinoa Salad with Basil Vinaigrette
Next Post: Burrata Pizza with Shaved Asparagus Arugula Salad »

Reader Interactions

Comments

  1. Madison J.

    May 10, 2019 at 9:30 am

    5 stars
    Super easy to make a huge batch of this! I added grilled chicken for an extra protein boost, but it’s delish solo too. I toasted my pine nuts in the oven for a more even coloring. Sometimes they burn in a skillet!

    Reply
    • Spices in My DNA

      May 10, 2019 at 12:55 pm

      Yay! So happy you liked it!! I agree about the pine nuts – when I do them in a skillet I have to watch super closely!!

      Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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